We've all heard of fish and chips, right?! Well, this fun new twist on a simple favorite family dish gives a whole new, very American meaning to "fish and chips!"
While I was busy getting the rice on to boil and thawing the tilapia fillets, Mark (nineteen months) decided to pull out a pot from under the stove. He then proceeded to dump the last third of a recent BOGO splurge bag of dill pickle chips into the pot and start munching away.
I decided to go curry, using a favorite blend of spices from Fresh Market. So, I sprinkled some curry from the pouch into the rice as well as onto the fish.
To the rice, I also added some Herbox chicken bouillon and seasoning, and later some Sunmaid's golden raisins at the very end of the cooking, until just plump.
But to the fish, I added a pad of butter and then--deciding to take Mark's culinary hint--I crumbled up those dill pickle chips on top of the fish. Kudoos, little man. I'm sure you could use salt and vinegar chips instead. ;)
Well, you win some, you lose some. Apparently, Jordan's not so hot on curry or fish at the moment. He decided to put his fish back in the water--literally. Seven-year-old that he is, he scooped up the fish and set it to sink in his glass of water. "What? Fish are supposed to go in water!" he argued. "Dead fish can't swim, buddy. And you must be a gentleman at the table." He ate a few bites, for me. And I gave him a fresh cup of water, sans curry and soggy chips.
But the rest of us, including my mini culinarian, ate every bite quite happily. Served with asparagus (which Jordan did love) and some other cooked veggies, this meal is one I will repeat. Sorry, Jordan.
Happy New Year!! And happy new recipe!
What's your favorite curry dish? Share a recipe link in the comments below. I'd love to hear!
Grace and peace,